We can all agree that a great Carne Asada should taste first of beef, nicely charred from the grill or broiler. Tender enough to eat it in a taco, but could also be served as a steak. The marinade should have balanced flavors and produce a Carne Asada that the whole family will love ❤️!
Use a variety of whole chilies (not powdered) for better flavor. Ancho, guajillo are used in this recipe, but negro, pusillanimous and California can be substituted. Serves 6
3 whole dried ancho chilies, stems and seeds removed
3 whole dried guajillo chilies, stems and seeds removed
2 whole chipotle peppers, canned in adobo
3/4 cup fresh juice from 2-3 oranges
2 tablespoons fresh juice from 2-3 limes
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons Asian fish sauce
6 medium cloves of garlic
1 small bunch cilantro, leaves and tender stems only, divided
1 tablespoon dried cumin
1 teaspoon dried coriander
2 tablespoons dark brown sugar
Salt, to taste
2 lb skirt steak
2 tablespoons vegetable oil
To serve: flour tortillas, lime wedges, diced onion, avocado slices. In class we used our guacamole and Mexican Street Corn in our tortilla (See pic)
In a skillet on medium heat cook the ancho and guajillo chilies until toasted, 1-2 minutes. Transfer to a blender along with the remaining marinade ingredients and blend until smooth. Divide the marinade in half by placing half the marinade in a large zip-lock bag and the other half in a sealed container in the refrigerator.
Add steak to the marinade in the bag, seal and toss to coat. Refrigerate 3 hours or overnight. When ready to cook take the refrigerated marinade out of the refrigerator so it can warm to room temperature. We used a stove top grill and added the vegetable oil. Heat on high, sear meat on both sides to desired doneness. At least 110F for medium rare. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain. Serve immediately with tortillas or as a steak with side dishes. Yum Yum!
I want this stove top grill from Sur la Table...it’s wonderful! We’ve used it for steak and salmon.